Description
This Blueberry Cream Cheese Coffee Cake is a delightful layered treat featuring a moist, tender cake studded with fresh blueberries, a rich and creamy sweetened cream cheese filling, and a crunchy cinnamon streusel topping. Perfectly paired with your morning coffee or afternoon tea, this coffee cake offers a harmonious blend of flavors and textures that will satisfy any sweet tooth.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh blueberries (frozen can be used, do not thaw)
Cream Cheese Filling
- 8 oz (226g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Streusel Topping
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cut into small pieces
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to prevent sticking.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar until smooth and creamy.
- Add Egg and Vanilla: Beat in the large egg and 1/2 teaspoon vanilla extract until fully combined and smooth. Set aside.
- Prepare the Streusel Topping: In a small bowl, combine 1/4 cup flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 teaspoon cinnamon. Add cold, small pieces of butter and use a pastry cutter or fingers to cut the butter into the dry ingredients until mixture resembles coarse crumbs. Set aside.
- Mix Dry Ingredients for Cake: In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugar: Using a large bowl, beat softened 1/2 cup butter and 1 cup sugar until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract.
- Combine Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the butter mixture alternating with 1/2 cup sour cream, starting and ending with dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Blueberries: Gently fold in 1 cup fresh blueberries to evenly distribute in the batter without crushing them.
- Assemble the Cake: Pour half of the cake batter into the prepared pan and spread evenly.
- Add Cream Cheese Layer: Spoon the cream cheese filling over the batter layer, spreading gently with a spatula to cover.
- Top with Remaining Batter: Spread the remaining cake batter over the cream cheese layer smoothly using a spatula.
- Add Streusel Topping: Sprinkle the prepared streusel topping evenly over the cake’s surface.
- Bake the Cake: Bake in the preheated oven for 45-50 minutes until a toothpick inserted into the cake portion (avoiding the cream cheese layer) comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, slice the cake and serve with your favorite coffee or tea.
Notes
- Use fresh blueberries for best texture, but frozen blueberries can be used without thawing to prevent excess moisture.
- Be careful not to overmix the batter to keep the cake light and tender.
- Ensure the cream cheese is well softened for a smooth filling.
- Checking the doneness with a toothpick should avoid the cream cheese layer, as it may remain moist.
- This cake is best enjoyed the day it is made but can be refrigerated for up to 3 days.
